Rosemary Infused Honey Crackles

Updated: Sep 22

This recipe originally from Nursing Mothers Australia. I've added a Rosemary infusion. The original measurements were tablespoons however, I have made these as snack for my children for the past 7 years and now it's just a formula! *TIP - These are a terrific snack option for school kids as they do not contain nuts. INGREDIENTS: 3 Sprigs of rosemary 12cms long (at least) 3 Parts butter 2 Parts raw sugar 1 Part honey 5 Cups of cornflakes per 3 tablespoons of honey used 1 Very large bowl for mixing and some patty cake pans. METHOD: Preheat oven to 150 degrees Bruise up the rosemary to allow the essential oils to come out. Put the butter, sugar, honey and 2 of the rosemary sprigs into a small saucepan, over a medium heat. Use the 3rd rosemary sprig to stir the ingredients together. Stir until you see all the sugar dissolved, then put the 3rd sprig in and allow the mixture to bubble away for a minute or so. Grab your bowl and add put your cornflakes into it. When you start smelling the sweet rosemary aroma (mixture), it's time to turn off the heat and let the mixture cool. Once cooled, pour mixture into the cornflakes. Stir mixture through the cornflakes and all are nicely evenly coated. Spoon the mixture evenly into patty cake pans/cases and then into the oven. Cook for approx 10-15mins, you will notice they start to change slightly in colour. When they come out, let them cool well as they will harden and go crisp as they cool. *Add some Rosemary flowers on top of each one to complete the presentation :)

Rosemary Infused Honey Crackles

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